The cake was first created by Louis Clichy in 1903.But Dalloyau renamed it after the grandParis Operaand is reknown for their version.I stole a shot at Galerie Lafayette Gourmet.Every French patisserie makes a version of this popular multi-layered chocolate decadence.L'Epicerie has their monster versions...I would love to figure out why a squared cake in the US connotes anoffice party birthday or a banana cake?Where is the panache?Where's the ganache? Humm.

Pierre Herme makes what looks like an opera cake but he changes the equation.Called the Carrement Chocolat, it is not layered.Inside is:(biscuit "molleux chocolat", creme onctueuse au chocolat, mousse au chocolat, fine feuilles de chocolat craquant)Well I see the word feuille / leaves, so maybe it is layered?Help me out here.

I brought the petit four version home to paint.There's nothing like the challenge of painting a square on a rectangular piece of paper.But I think I forgot to taste it...Uh ohThese (20!) step-by-step demo pictures are from

18 comments:

Zowie, I don't blame you for thinking of these chocolate morsels instead of packing. I don't think they would last long enough for me to paint. ;)Another thing you can do while there for the month. TASTE things.;)Now I'm wishing I could stow away in that square suit case of yours.

I am slowly nearing the point where I seriously need a piece of chocolate cake, be it square, round, oval, pyramide shaped, ball shaped, any shape, if I continue to visit your blog at teatime. Everything's looking so tempting, chocolate fragrance's wafting over from your blog while typing! And all I've got in the house is Nestle's Tollhouse chocolate chips, in the fridge. Dire straights, wouldn't you agree? (I don't do chocolate chips!)

All I can say is that I am very VERY glad that I am sat reading this whilst accompanied by a large box of expensive, designer chocolates (thank you gift from a friend), or else I would be in torment! Not a perfect replacement for these delicious Paris delights, but a decent consolation. You must be soooooo excited :-)

Thank you for these gorgeous paintings and photos ... such a joy to look at everyday.E

Your dessert paintings are wonderful here, Carol. I can only imagine how intense those must be to eat. You should also get someone to take your photo when you are learning to make macarons, Carol--it'd be great for your blog! ;))

I have made this cake as well. Dirtied every pot and pan in the house. It takes forever, but I still have friends begging me to make it again. It's multi-layered, rich and yummy, but not for the novice. Be sure to gather ALL ingredients before you start - there are many of them. I still like better, however, that strawberry and cream dessert made in Paris. Much lighter, but when only chocolate will do, Opera is worth having or dreaming about.Do taste next time.

PARIS in yr Mailbox!

♥carol gillott♥

l'Ile Saint Louis, Paris, Ile de France, France

Hi I'm Carol Gillott,
My Mom taught me watercolors at 5 and I'm still at it. Now I live by the Seine on l'Ile Saint-Louis. Do consider subscribing to my Paris letters and maps on Etsy and enjoy a taste of Paris in your mailbox every month to savor with a hot chocolate and croissant. I paint Paris dreams.